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Professor Emeritus of Food Processing. Room 315, Agr. Engineering Bldg. Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial …

M Peleg, MD Normand, MG Corradini. Critical reviews in food science and nutrition 52 (9), 830-851, 2012. 377: ... Critical reviews in food science and nutrition 51 (10), 917-945, 2011. 298: …

Mar 8, 2024 · Mathematical and computer-aided modeling and analysis of rheological behavior of solid foods. Mechanical testing of food materials. Mechanical aspects of the tactile sensory …

Peleg’s equation could be fitted to the hydration of all legumes except green gram and horse gram. Coefficient of correlation for legume and ... Sopade P.A., Obekpa J.A. Modeling water …

Author Peleg is with the Dept. of Food Engineering, Univ. of Massachusetts, Amherst, MA 01003. Search for more papers by this author First published: July 1988

Dr. Micha Peleg, DSc is currently a Professor Emeritus at The University of Massachusetts Amherst. His research interests are Food Texture, Food Technology, Food Processing, Food …

Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics. Micha Peleg …

Nov 22, 2017 · The rheological behavior of food materials or the deformation after a force is applied, is directly related to their textural qualities (Peleg, 1987; Swahn et al., 2010). Texture …

FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION — A REVIEW. M. PELEG, M. PELEG. Department of Food and Agricultural EngineeringUniversity of …